Yves Pouliot

Yves Pouliot is a renowned dairy scientist who has changed the world in research and industry. He has demonstrated outstanding dedication to education and our knowledge of food science and technology, helping put the Faculty of Agriculture and Food Sciences and Université Laval on the map.

An innovative scientist

Professor Pouliot’s scientific productivity has been remarkable throughout his career. He is a listed author of more than 185 publications with total citations of over 5,000 as well as 10 book chapters, one monograph and eight patents.

His expertise has been regularly sought out as, for example, editor of the Dairy Foods section of the Journal of Dairy Science, organizer of numerous scientific events, and member of the International Dairy Federation Standing Committee on Environment. He has also been involved in hundreds of conferences, made poster presentations, and written conference proceedings.

His high reputation has attracted over $12 million in major research funding. Many of his projects were conducted in collaboration with the Canadian dairy industry. Yves Pouliot’s contributions include establishing the NSERC–Novalait Industrial Research Chair on Process Efficiency in Dairy Technology and the Educational Leadership Chair in Cheese Technology. These two major initiatives marked an important shift in dairy research with a new focus on the concept of eco-efficiency in dairy processing.

His research on membrane filtration processes and the valorization of dairy co-products brought major changes. His contributions have led to numerous honours. In 2010 he received the International Research Award in Dairy Processing from the American Dairy Science Association.

A professor in action

Yves Pouliot has always emphasized the importance of teaching students as well as research. He has supervised more than 35 undergraduate internships, 56 master’s degrees, 30 doctorates and 12 postdoctoral fellowships. His dedication paved the way for most of his alumni to obtain influential positions in the food industry, academia, and industrial research. In 2019 he was made a companion of Guilde internationale des fromagers (International Cheesemakers Guild) for his outstanding contributions to the education of graduate students now working in the dairy processing sector.

As well as supervising, Professor Pouliot has played an important role in the development of innovative and multidisciplinary programs at the undergraduate and graduate levels. His efforts have led to new practical courses and a continuous improvement in Food Science and Technology programs. He was among the Faculty’s pioneers in distance learning.

He used his industrial expertise in his professorial career by designing new courses on food technology innovations and for a capstone project in food product development. The capstone project calls on students to develop a new food product, from concept ideation to processing design and branding.

Yves Pouliot has been a model of academic excellence, never hesitating to suggest new possibilities or tackle emerging themes. His active participation in all kinds of committees and research centres has made Université Laval a powerhouse in the field. He co-founded and directed the University’s flagship Institute of Nutrition and Functional Foods (INAF) and also led the Dairy Science and Technology Research Centre (STELA) for a number of years.

Today Yves Pouliot remains a mentor—to many professors in the Department of Food Sciences through his involvement in thinking through the development of strategically important research projects with the dairy industry as well as through his support for students. Retirement has not put a stop to his work in the field. Among other things, he continues his work to advance knowledge in the dairy processing industry through the Québec Cheese Expertise Centre.